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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 71
chain profile
offerings remain warm. "You have some dead spots sometimes
when you use wider sheet pans. These round pans are in a
concentrated area. The hottest point is going to be right
there in the middle [of the pan]," says Park.
Notably, the chain is testing whether to warm these
proteins using a steam or induction technology. Both work
well so far, so Park anticipates using a mix, depending on the
specifics of each location.
A topping and sauce station follows the protein station.
The chain's sauces, in particular, play a big role in Garbanzo's
flavor profile, so the restaurant showcases them through the
station's design: The chain elevates the wells holding the
sauces by about five inches and tilts them forward slightly,
communicating to guests that these are worth trying.
While the sauce station marks the end of the customer-
facing production line, the hot line sits along the restaurant's
back wall, below an 18-foot hood.
The falafel station starts the hot line. This area begins
with an upright reach-in refrigerator, which stores the falafel
batter. This piece, along with a falafel baller, sits just past
the hood. A two-basket fryer sits underneath the hood and
actually cooks the falafels. Staff also use these fryers to cook
house-made french fries and potato chips.
After the falafel station comes the gyro/shawarma cone,
then a three foot-flattop grill used to cook chicken and
vegetables. Next comes a gas charbroiler,
which staff use to cook kebabs and steaks.
Refrigeration units below these two
pieces hold food items before cooking,
Park says.
While the charbroiler marks the end
of Garbanzo's cooking line, the back
wall also hosts the chain's relocated
prep station. This station consists of a
custom-made stainless steel table with
a hand sink built into it. Not only does
this sink encourage cleanliness among
staff, it makes it easier for them to keep
the prep area neat, says Park. If there's a
spill, staffers can quickly and easily wipe
it right into the sink.
The work table also has another
custom feature, a pull-out wooden table
that serves as an additional work surface
when needed. "We prep in the morning,
and in the afternoon we pull the cutting
board out to chop our meats that we grill
fresh throughout the day."
Right Places, Right Partners
The first of these new Garbanzo
stores opened just a few months ago.
With some experience operating the
restaurant under its belt, the chain is now looking to develop
more restaurants with this design.
As the chain expands it will concentrate on markets in the
middle of the country. These locations, says Park, are easier to
support from the chain's Denver headquarters. "Just growing
opportunistically is one thing, but to truly have partners and
support them effectively, you need to have them close by."
While the chain is happy to go into large cities, Garbanzo
will focus its energies on places that are "statistically under-
served, that brands aren't targeting as primary markets," such
as St. Louis, and Columbus, Ohio.
Notably, the chain is also open to building restaurants
in spaces of various sizes and in nontraditional locations. In
fact, Park says Garbanzo is willing to adjust its menu (and
therefore its kitchen package) to fit promising real estate and
has even opened a unit on a college campus in a space less
than 600 square feet.
Just as important as the market and real estate, though, is
the company's franchise partner. As a mission-driven business
Garbanzo wants to work with those who share its commit-
ment to spreading healthy food and healthy eating. FE&S
Right: Garbanzo's uses
the tried-and-true
co-creation model
for food production,
allowing guests to pick
exactly what they want
in their meal.
Below: Round bowls
display proteins, which
make the food more
appealing and easier for
team members to scoop.